Cherry Snowball Cookies: A Festive Holiday Recipe

Cherry Snowball Cookies: Prepare to be transported to a winter wonderland with every bite of these delightful treats! Imagine a cookie so tender it practically melts in your mouth, bursting with the sweet and tart surprise of candied cherries, and coated in a generous blanket of powdered sugar, resembling a perfect little snowball. These aren’t just cookies; they’re edible memories waiting to be made.

While the exact origins of snowball cookies are debated, variations of these buttery delights have graced tables for generations, often appearing during festive seasons like Christmas and Hanukkah. Some believe they evolved from Russian Tea Cakes, brought to America by immigrants. Regardless of their precise history, their enduring popularity speaks volumes.

What makes Cherry Snowball Cookies so irresistible? It’s a symphony of textures and flavors. The delicate, crumbly shortbread base provides a melt-in-your-mouth experience, perfectly complemented by the chewy sweetness of the cherries. The powdered sugar coating adds a touch of elegance and a subtle sweetness that isn’t overpowering. Plus, they are surprisingly easy to make, requiring minimal ingredients and effort, making them perfect for baking with family and friends. I find that the combination of the buttery cookie, the sweet cherry, and the powdery coating is simply divine. Get ready to experience a taste of pure joy!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus more for coating
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans or walnuts
• 1 cup maraschino cherries, drained well and chopped

Preparing the Dough:

1. First, let’s cream together the butter and powdered sugar. In a large bowl, or the bowl of your stand mixer, beat the softened butter and 1/2 cup of powdered sugar together until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s important for the texture of the cookies! You want the mixture to be pale and airy.
2. Next, stir in the extracts. Add the vanilla extract and almond extract to the butter mixture. Mix until just combined. The almond extract really enhances the cherry flavor, but if you’re not a fan, you can omit it or substitute it with more vanilla extract.
3. Now, let’s add the dry ingredients. In a separate bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Mix until the flour is just incorporated and no streaks remain.
4. Time for the nuts and cherries! Gently fold in the chopped pecans (or walnuts) and the chopped maraschino cherries. Make sure the cherries are well-drained before chopping them; otherwise, they can make the dough too wet. Distribute the nuts and cherries evenly throughout the dough.
5. Chill the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This chilling time is crucial because it allows the butter to firm up, which prevents the cookies from spreading too much during baking. It also helps the flavors meld together. If you chill it longer than 2 hours, you might need to let it sit at room temperature for a few minutes before you can easily scoop it.

Baking the Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheets.
2. Shape the dough into balls. Roll the chilled dough into 1-inch balls. You can use a small cookie scoop to ensure that the cookies are uniform in size. This will help them bake evenly.
3. Place the cookies on the prepared baking sheets. Arrange the cookie dough balls on the baking sheets, leaving about 1-2 inches of space between each cookie. This allows for proper air circulation and prevents the cookies from sticking together as they bake.
4. Bake the cookies. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary depending on your oven. You want the bottoms to be lightly browned, but the tops should still be pale.
5. Cool the cookies slightly. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they’re still warm and soft.

Coating and Finishing:

1. Coat the cookies in powdered sugar. While the cookies are still slightly warm (but not too hot to handle!), roll them in powdered sugar. The warmth helps the powdered sugar adhere to the cookies.
2. Cool completely and coat again. Let the cookies cool completely on the wire rack. Once they are completely cool, roll them in powdered sugar again. This second coating creates that signature “snowball” effect and ensures that the cookies are generously covered in powdered sugar.
3. Store the cookies. Store the cherry snowball cookies in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage. Just make sure they are completely cooled before freezing.

Tips for Perfect Cherry Snowball Cookies:

• Use softened butter: Make sure your butter is softened to room temperature before creaming it with the powdered sugar. This will ensure that the mixture is light and fluffy.
• Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
• Drain the cherries well: Make sure the maraschino cherries are well-drained before chopping them to prevent the dough from becoming too wet. Pat them dry with paper towels if needed.
• Roll in powdered sugar while warm: Rolling the cookies in powdered sugar while they are still slightly warm helps the sugar adhere better.
• Double coat with powdered sugar: For the best “snowball” effect, roll the cookies in powdered sugar twice.
• Add a pinch of salt: The salt balances the sweetness of the cookies and enhances the other flavors.
• Experiment with nuts: Feel free to substitute the pecans or walnuts with other nuts, such as almonds or macadamia nuts.
• Add a glaze: For an extra touch of sweetness, you can drizzle the cookies with a simple glaze made from powdered sugar and milk.
• Make them festive: Use red and green maraschino cherries for a festive holiday treat.

Troubleshooting:

• Cookies are spreading too much: This could be due to using butter that is too soft, not chilling the dough long enough, or overmixing the dough. Make sure to use softened butter, chill the dough for at least 30 minutes, and avoid overmixing.
• Cookies are dry: This could be due to overbaking or using too much flour. Make sure to bake the cookies for the recommended time and measure the flour accurately.
• Cookies are too crumbly: This could be due to not using enough butter or overbaking. Make sure to use the correct amount of butter and bake the cookies for the recommended time.
• Powdered sugar is melting: This is normal, especially in humid environments. Store the cookies in an airtight container to help prevent the powdered sugar from melting. You can also re-coat the cookies with powdered sugar before serving.

Variations:

• Chocolate Cherry Snowball Cookies: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for chocolate cherry snowball cookies.
• Lemon Cherry Snowball Cookies: Add 1 tablespoon of lemon zest to the dough for lemon cherry snowball cookies.
• Orange Cherry Snowball Cookies: Add 1 tablespoon of orange zest to the dough for orange cherry snowball cookies.
• Peppermint Cherry Snowball Cookies: Add 1/4 teaspoon of peppermint extract to the dough for peppermint cherry snowball cookies. You can also crush some peppermint candies and sprinkle them on top of the cookies after rolling them in powdered sugar.
• Gluten-Free Cherry Snowball Cookies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum for best results.

Conclusion:

And there you have it! These Cherry Snowball Cookies are more than just a festive treat; they’re a little bite of holiday magic. I truly believe this recipe is a must-try this season, and here’s why: the delicate, melt-in-your-mouth texture combined with the bright, tart cherry surprise is simply irresistible. They’re surprisingly easy to make, requiring minimal ingredients and effort, making them perfect for even the busiest baker. Plus, they’re absolutely gorgeous, adding a touch of elegance to any holiday cookie platter.

But the best part? The taste! The buttery, nutty flavor of the cookie dough perfectly complements the sweet and slightly tangy cherry. It’s a flavor combination that’s both comforting and exciting, familiar yet unique. I’ve made these cookies for years, and they’re always the first to disappear at any gathering. They’re a guaranteed crowd-pleaser, and I have no doubt they’ll become a new family favorite for you too.

Looking for serving suggestions? These Cherry Snowball Cookies are delightful on their own, enjoyed with a warm cup of coffee or tea. They also pair beautifully with a scoop of vanilla ice cream for a more decadent dessert. For a festive touch, arrange them on a pretty platter with other holiday cookies and candies. They also make a wonderful homemade gift! Package them in a decorative tin or cellophane bag tied with a ribbon for a thoughtful and delicious present.

Want to get creative? There are so many fun variations you can try! For a chocolatey twist, add a tablespoon or two of cocoa powder to the dough. You could also experiment with different types of nuts, such as pecans or walnuts, instead of almonds. If you’re not a fan of cherries, try using dried cranberries or chopped dates instead. Another fun idea is to add a pinch of cinnamon or nutmeg to the dough for a warm, spicy flavor. For a citrusy kick, add a teaspoon of orange or lemon zest.

And if you’re feeling adventurous, you could even try dipping the finished cookies in melted white chocolate and then sprinkling them with crushed peppermint candies. The possibilities are endless! Feel free to experiment and create your own unique version of these delightful cookies.

I’m so excited for you to try this recipe and experience the joy of baking these Cherry Snowball Cookies for yourself. I’m confident that you’ll love them as much as I do. They’re the perfect way to spread holiday cheer and create lasting memories with your loved ones.

So, go ahead, gather your ingredients, preheat your oven, and get ready to bake some magic! Don’t be afraid to get creative and put your own spin on the recipe. And most importantly, have fun!

Once you’ve made these delicious treats, I’d love to hear about your experience. Share your photos and stories with me! Let me know what variations you tried and how they turned out. Did you make them for a holiday party? Did you give them as gifts? I’m eager to hear all about it! You can leave a comment below or tag me on social media. I can’t wait to see your beautiful creations and hear how much you enjoyed making these Cherry Snowball Cookies. Happy baking!

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